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Executive Chef at Oaknoll Retirement Residence, Full-Time
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $96,400.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
competitive pay
Paid Time Off
Retirement plan with company contributions
employee meal discount
Gym and pool access
Nurse practitioner access
Onsite parking
Tuition Reimbursement
scholarship program
student loan repayment assistance
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
flexible spending accounts
Disability insurance
Job Description
Oaknoll Retirement Residence is a distinguished independent, not-for-profit continuing care retirement community located in Iowa City, IA. Dedicated to providing resident-centered care and services, Oaknoll operates under a strong value system encapsulated by the acronym CREATE, which stands for Caring, Respect, Enthusiasm, Awareness, Teamwork, and Encouragement. These values guide every aspect of Oaknoll's operations and define the culture within this vibrant community. Oaknoll enjoys a stellar reputation as a premier place to live and work, where a strong sense of family and community is fostered among residents and staff alike. The organization prides itself on creating an environment that supports... Show More
Job Requirements
- Bachelor's degree in culinary arts, hospitality, nutrition or dietetics or related field or equivalent experience
- Experience in hospitality or food service setting
- Knowledge of food and beverages
- Excellent customer service skills
- One year of management or supervisory experience
- ServSafe certification or equivalent food safety credentials
- Working knowledge of Microsoft Office
- Effective communication skills using good judgement and emotional maturity
Job Qualifications
- Bachelor's degree in culinary arts, hospitality, nutrition, dietetics or related field
- Experience in hospitality or food service settings
- Fine dining experience preferred
- Extensive knowledge of food and beverages
- Excellent customer service skills
- One year of management or supervisory experience
- ServSafe certification or equivalent
- Proficient in Microsoft Office applications
- Effective communication skills with good judgement and emotional maturity
Job Duties
- Oversee menu development and execution across all dining venues
- Manage catering, banquet services, and tray service operations
- Ensure high standards of food quality, safety, taste, and presentation
- Maintain cleanliness and compliance of all kitchens and equipment
- Monitor market trends and incorporate best culinary practices
- Develop creative and seasonal menus using organic and locally sourced ingredients
- Coordinate kitchen staff duties, training, schedules, and coverage
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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